Onion Scallion Beef

Onion Scallion Beef

My 4-year old son has a completely different palate than us. While I cook mostly chicken as the main protein for dinners, little G dislikes chicken and will try to avoid eating chicken every time I try to sneak in some in his rice. He loves beef, and his favorite beef dish is Korean Kalbi. So naturally he prefers beef stir-fries instead of chicken stir-fries.

Other than everyone’s favorite Mongolian beef, sometimes I changed my recipe a little bit to incorporate onion into the beef stir-fry to make this super yummy onion scallion beef. I just think that it makes the overall dish so much tastier. As we all know, onion imparts a sweet flavor once it’s cooked and caramelized, plus it adds extra texture to this onion scallion beef recipe.

For Chinese recipes, it’s very important to velvet the protein so every bite is silky smooth and the meat is tender. There is no exception with this recipe as a simple cornstarch would seal in the “juice” of the meat so every bite is pleasing and so inviting.

Onion scallion beef is a super easy recipe to make at home and it practically takes 20 minutes from prep to dinner table. The most important thing is that it’s utterly delicious and goes so well with rice that all you have to do is make some steamed rice and you have a complete meal.

Or you can get it through Amazon.com I order all hard to find ingredients from them and it usually arrives within 3-5 days. Just a thought if you live, as we do, where certain spices or condiments are not available.

Yummy. The only thing I did slightly different is that I sear the meat on the wok with high heat (by not crowding the wok with meat). This way, I don’t have to drain the “blood” that keeps the meat juicy. Thanks for sharing, Bee.

I just made this for dinner this evening and it was a smash hit! The only changes I made was to double the recipe and substitute in white cooking wine (what I had on hand). My wife requested that I make this again for friends and family very soon.

Rasa, I have been looking for Tamarind Juice and Goma Shabu Sauce and I can’t find it anywhere… I have an order ready to go on AsianSuppermarket365… I can’t find these anywhere on this site… :-( can you please tell me where I can purchase these…… Thanks, Rae

This turned my little ones into Charles Dickens’ Oliver Twists — it had them asking for more. Yet because my family has a lot of food intolerances and sensitivities, I skipped the marinades and many of the sauces. It was still very delicious! Thanks for the recipe.

This has become the special occasion meal at my house, which turns out about once a week.. Tried it first months ago, we all love it. Thanks loads love you recipes and the pictures want me to sit down and eat..

This is the recipe I was looking for. There’s a take out place that has something just like this recipe. Other similar recipes online are close but this one I think is right on. I like using both regular onion and green onion. I like that this doesn’t use ginger. I like that is uses the Chinese rice wine because I have that in my pantry. And I like that this calls for sugar because the recipe needs sugar for it to taste like how I like it. Thumbs up!

Ok, this is the real deal! Right when I saw the picture for this dish I knew it was the right recipe that I have been searching for. The picture looks exactly like how this meal is prepared at my favorite Chinese restaurant. Make that, my favorite no longer in business Chinese restaurant. The key to this dish for me, is the sugar. It has to have the right amount of sugar. I like it on the sweeter side. Not a lot, but just enough. Also the root part of the green onion has to be on the raw side so it’s still crunchy. I am grateful for seeing this recipe here. Thanks a lot! I love it!

hey hru . well i wasnt a fan of thai cuisine much but after going through ur recipes and after trying them as well , now am kind of liking the thai cuisine and its all jus coz of you. thankyou so much . i love ur recipes and ur style of cooking suits my palate so so so much . thanks again .

Absolutely fantastically delicious! Sometimes when I cook this I can’t believe I’m making my own take-away meal. I’ve made this a few times now and your instruction is fantastic – I just can’t get over how simple this dish is to make. All I can say is a big, big Thank You! :)

This is the first recipe I’ve ever made that came out (almost) pretty as the the picture (no epic lighting or camera skills on my dinner table, haha). I’m so used to the disconnect between the art and reality that it really took me by surprise! And it tastes even better than it looks. Thanks for sharing this and giving me a go to show off dish.

Cooked this meal using shaved beef and fish sauce and some thick brown geavy, because I didn’t have tenderloin or oyster sauce it was quick and delicious. It tasted just like a meal I ate at a restaurant earlier this month.

Made it yesterday YUMMY!! My husband loves sauce so I quadrupled it. Got a bit salty so think next time I may add a bit of unsalted chic stock to dilute. I also added a bunch of veggies (broccoli, sugar snap peas, and carrots. REALLY DELICIOUS. THANKS FOR POSTING.

This is the first time I have EVER posted a comment on a recipe. For this recipe, and really, for all the recipes I have used that are yours, I felt it necessary.

Simply put, you are amazing! You see, my family and I moved a few months back and lost our Asian-American cookbooks in the move. My wife and I cook Asian-American once a week, and when we couldn’t find our books, we went to the internet. First, we tried All-Recipes. We were not satisfied. It really just wasn’t right.

Then we decided to try this recipe for Scallions and Beef. Having cooked Chinese-American for years, we thought what you said to do was wrong. But, we (as is my wife and my tradition) followed the recipe entirely as written the first time. You were right. It was wonderful. We then for the last several months tried a number of your other recipes (more with beef but mostly the ones with chicken). We always disagreed with your method (particularly your batter), but again it turned out wonderful every single time.

Thank you for your hard work and recipes. They simply are the best. Thank you also for teaching us more on Asian-American cooking. You have a loyal fan, and I hope that we never find our old Asian-American cookbooks ever again. We now are dedicated to your recipes. Thank you!

Hi Jeremy, awww, your comment just made my day (or night actually). I was worried when I saw the long comment but it was a very good comment about my recipes and cooking techniques and skills. Thank you. I am basically teaching Americans the “right” way of cooking Asian food because you guys are taught all the wrong ways on all the American websites and cookbooks. The cooking sequences are all wrong, the ratio of sauces to protein wrong, and through my blog, I wanted to teach you the right way to make Asian food and they are easy! Once you know the right sequence and the techniques, you can make any Asian foods. Thanks for being a loyal fan. Please make sure you buy a copy of my Chinese cookbook on Amazon called Easy Chinese Recipes and my e-Book Easy Asian Takeout here: https://rasamalaysia.com/easy-asian-takeout/. Yes you don’t ever need another cookbook again! :)